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14
Roasting – Main oven
Grilling – Main oven
Roasting with Circotherm
Notes:
❑ Meat roasted using the Circotherm
system will brown on all sides and stay
moist without additional fat.
❑ Choose cuts of meat that weigh
150 grams (5oz) or more.
❑ Place the shelf on top of the roasting
pan.
❑ Place the meat on the shelf, season if
desired.
❑ Slide the pan and shelf into the oven on
the same shelf position.
❑ No pre-heating is required. Save energy
by putting the roast into the cold oven.
❑ Use a Circotherm temperature of 160 °C.
Casseroling or pot-roasting in a covered
dish:
❑ Some meats should be prepared in
liquid in a covered casserole. This type
of cooking is suitable for less tender
cuts of meat.
❑ Place the casserole on the wire shelf on
a suitable shelf position.
Cooking tips:
❑ Only use ovenproof cookware.
❑ Extra large turkeys and joints can be
placed directly in the roasting pan and
not on the wire shelf.
❑
Cover large turkeys with foil during
cooking. Remove foil during the last hour.
Circotherm grilling
Use this method for small cuts of meat –
steaks, chops, sausages, bacon, chicken
joints and fish.
❑ Use the shelf and roasting pan together.
❑ Season meat as required.
❑ Place on shelf.
❑ Do not turn food over – the hot air will
circulate around the food cooking all
sides.
❑ Use a temperature of 180–190 °C.
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